1 |
Jo, Y.H., Hwang, S.O. and Lee, H.J.: Understanding Food Allergy. Food Industry, 168, 120-128 (2002).
|
2 |
Shon, D.H., Slutsker. and Kim, M.H.: Development of sandwich ELISA for the detection of mackerel in processed foods. Korean J. Food Sci. Technol., 44, 1-7 (2012).
DOI
|
3 |
Lee, S.J.: IgE mediated food allergy: severe food allergy and food allergens. Food Science and Industry, 48, 10-16 (2015).
|
4 |
Lee, K.H.: An analysis on prevalence and allergen of food allergies. J Agric Med Community Health, 39, 14-24 (2014).
DOI
|
5 |
Available from http://biz.chosun.com/site/data/html_dir/, Accessed Feb. 22 (2013).
|
6 |
The korean academy of asthma allergy clinical immunology. Asthma and Allergic Diseases. Yeomungag Press, 445-469 (2012).
|
7 |
Han, G.D., Fan, J.P. and Suzuki, A.: Changes of SDS-PAGE pattern and allergenicity of BSA and BGG in beef extract treated with heat and high pressure. J Korean. Soc Food. Sci Nutr., 35, 594-599 (2006).
DOI
|
8 |
Laemmli, U.K.: Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 15, 680-685 (1970).
|
9 |
Kohler, G. and Milstein, C.: Continuous cultures of fused cells producing antibody of predefined specificity. Nature, 256, 495-501 (1975).
DOI
|
10 |
Mckearn, T.J., Weiss, A., Stuart, F.P. and Fitch, F.W.: Selective suppression of humoral and cell-mediated immune responses to rat alloantigens by monoclonal antibodies produced by hybridoma cell lines. Transplant, 11, 932-935 (1979).
|
11 |
Oh, K.S. and Kim, J.G.: Changes in Composition of Fish Meat by Thermal Processing at High Temperatures. Korean J. Food Sci. Technol., 23, 459-464 (1991).
|
12 |
George, C.W. and Susott, R.A.: Effects of ammonium phosphate and sulphate on the pyrolysis and combustion of cellulose. USDA Forest Service INT-90 (1971).
|
13 |
Towbin, H., Staehelin, T. and Gordon, J.: Electrophoretic transfer of proteins from polyacrylamide gels to nitrocellulose sheets: Procedure and some applications. Proc. Natl. Acad. Sci., 76, 4350-4354 (1979).
DOI
|
14 |
Shanti, K.N., Martin, B.M., Nagpal, S., Metcalfe, D.D. and Rao, P.V.: Identification of tropomyosin as the major shrimp allergen and characterization of its IgE-binding epitopes. The Journal of Immunology, 151, 5354-5363 (1993).
|
15 |
Hsieh, Y.H.P., Zhang, S., Chen, F.C. and Sheu, S.C.: Monoclonal antibody-based ELISA for assessment of endpoint heating temperature of ground pork and beef. J. Food Sci., 67, 1149-1154 (2002).
DOI
|
16 |
Park, Y.C., Kim, M.R., Shin, J.H., Kim, K.H., Lee, J.H., Cho, T.Y., Lee, H.J., Lee, S.J. and Han, S.B.: Development of PCR Method for Rapid Detection of Allergic Materials in Foods. J. Fd Hyg. Safety, 28, 124-129 (2013).
DOI
|